These air fryer smashed potatoes are crispy on the outside, tender inside, and topped with melted cheese. They make an easy side dish or snack when you want something warm and comforting.
With simple ingredients and quick air fryer cooking, these cheesy potatoes are easy to add to almost any meal. Serve them with dinner, alongside your favorite dipping sauce, or as a casual appetizer.
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I've made these air fryer smashed potatoes a few times, and I've found that getting the potatoes nice and tender before smashing them makes a big difference in the final texture. They come out crisp around the edges while staying soft inside, and adding cheese makes them an easy side dish that goes with everything from chicken to steak. I also like making grilled baby potatoes or air fryer potato wedges as other simple potato side dishes.
This small-batch recipe is especially useful when I'm cooking for one or two, but it can easily be doubled or tripled when I have more people at the table. These potatoes are a great side dish for holiday dinners because they feel a little more special than everyday potatoes without adding much extra work. You just don't want to smash them too thin because leaving some thickness in the center gives you the combination of crispy edges and a tender middle that tastes best.
Ingredients
To make this recipe, you'll need to gather some simple ingredients. You may have everything already stocked in your kitchen.
Here are the ingredients used:
- baby potatoes
- Parmesan cheese
- unsalted butter
- olive oil
- garlic powder
- smoked sweet paprika
- dried rosemary
- salt and pepper
- fresh rosemary
Scroll down to the recipe card for quantities used.
How to make air fryer smashed potatoes
Start by preheating your air fryer to 370°F (188°C). Then, scrub the baby potatoes using a potato brush.
Boil potatoes until fork tender, about 15 to 18 minutes. Drain, pat dry, and set aside.
Combine melted butter, dried rosemary, and olive oil. In a separate bowl, combine garlic powder and smoked sweet paprika.
Line a baking tray with parchment paper. Place boiled potatoes with about 2 to 3 inches of space between each piece. Smash each potato down.
Gently transfer potatoes onto the Air Fryer tray. Brush both sides with the butter mixture. Season top with salt, black pepper, and the garlic mixture. Use two Air Fryer trays, if needed.
Air fry at 370°F (188°C). After 5 minutes, remove the first Air Fryer tray. Turn each baby potato and lightly brush with the butter mixture. Season with salt, black pepper, and the remaining garlic mixture. Return to air fryer. Repeat with second tray.
Once potatoes are crisp tender, sprinkle each potato with Parmesan cheese on top. Air fry for another 1 to 2 minutes or until cheese has melted. Garnish with fresh rosemary leaves before serving.
Hint: Always use potatoes of similar size. Baby potatoes have thinner skins and cook more quickly, allowing you to achieve that desired crispy texture on the outside while ensuring the inside remains tender and fluffy.
Variations
Want to change things up? Here are some easy ways to modify the recipe.
- Spicy - add cayenne pepper to give it a hint of heat.
- Cheese - swap out the Parmesan for cheddar cheese or add gooey mozzarella. You can also try tangy goat cheese or creamy brie to add an elegant touch.
- Bacon - crumble some crispy bacon and sprinkle it on the cheese before air frying.
- Potatoes - try Yukon gold or red potatoes.
Check out these cheesy loaded twice-baked potatoes for another classic topping idea.
Tips
Top tip: To ensure your potatoes are cooked through without becoming mushy, it's best to parboil them. This means boiling them partially before smashing and air frying. It helps to soften the potatoes while maintaining their structure.
- Apply even pressure to create more surface area for browning. You don't want to flatten them completely; instead, aim for a rustic look with some texture. Press down gently but firmly with a potato masher or the bottom of a glass.
- Use parchment paper or a silicone baking mat to prevent your potatoes from sticking to the baking sheet after smashing. These non-stick surfaces create a barrier between the potatoes and the pan, allowing easy removal.
- Preheat your air fryer trays or basket for maximum crispiness before placing the smashed potatoes on them. This initial burst of heat helps create a crispy exterior while keeping the inside tender.
Storage
You can refrigerate leftover air fryer smashed potatoes in an airtight container for up to 4 days. For the best texture, reheat them in the air fryer at 350°F for about 3 to 5 minutes, or until the potatoes are heated through and the cheese is warm. You can also use the microwave, but the potatoes will be softer and won't regain as much of their crisp texture.
FAQs
Yes, absolutely! While an air fryer is great for achieving maximum crispiness in less time, you can still achieve delicious results using a regular oven. Follow the same steps outlined in our recipe, but preheat the oven to 425°F (220°C) and bake until they turn golden brown.
If you want to prepare your potatoes in advance, follow the recipe until the smashing step. Once the potatoes are parboiled and cooled, store them in an airtight container in the refrigerator for up to 24 hours. When you're ready to serve, simply smash them and proceed with the remaining steps.
Yes, you can freeze leftover smashed potatoes! After cooking and cooling them completely, place the smashed potatoes in a freezer-safe container or bag. They will keep well in the freezer for up to 3 months. To reheat from frozen, simply bake potatoes in a preheated oven at 400°F (200°C) for about 20 to 25 minutes or until heated through and crispy.
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Recipe
Air Fryer Smashed Potatoes with Cheese
Ingredients
- 1 pound baby potatoes
- ¼ cup Parmesan cheese
- 2 tablespoons unsalted butter melted or softend
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon smoked sweet paprika
- ¼ teaspoon dried rosemary
- kosher salt
- ground black pepper
- 2 sprigs fresh rosemary as garnish
Instructions
- Scrub baby potatoes using a potato brush.
- In a shallow stockpot, add potatoes. Pour ice-cold water and sprinkle some salt. Bring to a boil. Cook potatoes until fork tender, about 15 to 18 minutes.
- Drain boiled potatoes. Pat dry. Set aside.
- In a small bowl, combine butter, dried rosemary, and olive oil.
- In a separate container, combine garlic powder and smoked sweet paprika.
- Line the entire baking tray with parchment paper. Place boiled potatoes with about 2 to 3 inches of space from each piece.
- Smash each baby potato.
- Gently transfer smashed potatoes onto the Air Fryer tray. Brush both sides with the butter mixture. Season top side with salt, black pepper, and the garlic mixture. Use two Air Fryer trays.
- Slowly insert Air Fryer trays into the pre-heated Air Fryer Oven at 370F (188C). Set at 15 minutes.
- After 5 minutes, remove the first Air Fryer tray. See tips or notes when closing the door.
- Turn each baby potato and lightly brush with the butter mixture. Season with salt, black pepper, and the remaining garlic mixture. Return to the cooking chamber. Do this to the second tray.
- Once the potatoes are crisp tender, remove the first tray. Sprinkle each baby potato with Parmesan cheese on top. Return to the cooking chamber for 1 to 2 minutes or until cheese has melted. Do the same for the second tray.
- Garnish with fresh rosemary leaves before serving.
Jenna says
This was amazing! I made it three days in a row. Tried both baby red potatoes and baby gold potatoes, and we liked the gold ones better. Thanks a lot for the recipe and the tips. We'll definitely be making this again!